Mini Cheesecakes

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners or use a silicone muffin pan for easier removal.
2. Make the crust
   In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbs are evenly moistened. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, using the bottom of a small glass to firmly pack it down.
3. Pre-bake the crust
   Bake the crusts for 5 minutes, then remove from oven and allow to cool slightly while preparing the filling. Keep the oven on.
4. Prepare the filling
   In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add 1/2 cup sugar and beat until combined. Add eggs one at a time, beating after each addition. Scrape down the sides of the bowl as needed. Add vanilla extract, sour cream, flour, and salt, and beat on low speed until fully combined and smooth.
5. Fill the muffin cups
   Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full. Tap the pan gently on the counter to remove any air bubbles.
6. Bake the cheesecakes
   Bake in the preheated oven for 18-20 minutes, until the centers are just set and only slightly jiggly. Do not overbake as this will cause the cheesecakes to crack.
7. Cool properly
   Allow the cheesecakes to cool completely in the pan at room temperature for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours before serving.
8. Add toppings and serve
   Before serving, top each mini cheesecake with fresh berries. If desired, brush berries with warmed preserves for a glossy finish. Gently remove from the liners and serve chilled.